Pork Goulash

Pork Goulash originated in Hungary and is traditionally a soup or stew made with meat, noodles and vegetables (especially potato), seasoned with paprika and other spices.

Yield: 8 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 325
  • Calories from fat: 30%
  • Fat: 10.9g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 1.2g
  • Protein: 31.2g
  • Carbohydrate: 23.3g
  • Fiber: 2.5g
  • Cholesterol: 84mg
  • Iron: 2.2mg
  • Sodium: 749mg
  • Calcium: 51mg


  • Cooking spray
  • 1 (3-pound) lean, boned pork loin roast, cut into 1-inch pieces
  • 2 bacon slices, chopped
  • 1 cup diced onion
  • 1/2 cup sliced carrot
  • 1/2 cup sliced parsnip
  • 1 cup tomato juice
  • 1 cup beef broth
  • 1 tablespoon brown sugar
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon dried marjoram
  • 1/2 teaspoon pepper
  • 1 (12-ounce) can light beer
  • 6 cups coarsely chopped Savoy cabbage
  • 3 cups cubed peeled baking potato


  1. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add pork; cook 5 minutes, browning on all sides. Drain; set aside.
  2. Cook bacon in pan over medium heat until crisp. Add the onion, carrot, and parsnip to pan; sauté 10 minutes or until tender. Add tomato juice and next 7 ingredients (tomato juice through beer). Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until meat is tender, stirring occasionally. Add cabbage and potato; cover and simmer 30 minutes or until potato is tender.
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